Greek Style Pesto Chicken Flatbread
Flatbreads are one of my go-to dinners when I want something quick but still satisfying. This version takes inspiration from Greek flavours — juicy marinated chicken, a little pesto, melted cheese, and plenty of crisp veggies finished with a drizzle of balsamic glaze. It all comes together in under 40 minutes and is just as good for a weeknight meal as it is for prepping ahead for lunch the next day.
Serves
4
Prep time
15 minutes
Cooking time
20 minutes
Ingredients
- 4 flatbreads
- 500g chicken breast
- 80–90g pesto (about 1 heaping tbsp per flatbread)
- 80g mozzarella, shredded (20g per flatbread)
- 2 small tomatoes, diced
- 1 small cucumber, thinly sliced
- 1/2 red onion, finely diced
- 60g rocket (about 15g per flatbread)
- 4 tsp fresh parsley, roughly chopped (1 tsp per flatbread)
- Balsamic glaze, for drizzling
For the Chicken:
- 2 tbsp Greek seasoning
- 2 heaped tbsp Greek yoghurt
- 4 cloves garlic, minced
- 1/2 lemon juiced
- Salt & pepper, to taste
- 1 tsp olive oil (rub for coating)
Directions
- Preheat air fryer to 190°C (375°F) or oven to 200°C (390°F).
- Rub chicken with yoghurt olive oil, paprika, garlic powder, oregano, salt, and pepper.
- Air fry for 15–18 minutes (or bake in oven 20–25 minutes) until cooked through (internal temp 75°C). Let rest 2 minutes, then shred or slice.
- toast the flatbread in the oven to crips the base up first
- Spread pesto evenly over each flatbread.
- Top each with shredded chicken and mozzarella.
- Bake in oven 3–5 minutes until cheese melts and flatbread crisps slightly.
- Scatter diced tomato, cucumber, red onion, rocket, and parsley over each flatbread. Drizzle lightly with balsamic glaze.
- Serve immediately or wrap for meal prep and eat cold or reheat lightly.
Ingredients
- 4 flatbreads
- 500g chicken breast
- 80–90g pesto (about 1 heaping tbsp per flatbread)
- 80g mozzarella, shredded (20g per flatbread)
- 2 small tomatoes, diced
- 1 small cucumber, thinly sliced
- 1/2 red onion, finely diced
- 60g rocket (about 15g per flatbread)
- 4 tsp fresh parsley, roughly chopped (1 tsp per flatbread)
- Balsamic glaze, for drizzling
For the Chicken:
- 2 tbsp Greek seasoning
- 2 heaped tbsp Greek yoghurt
- 4 cloves garlic, minced
- 1/2 lemon juiced
- Salt & pepper, to taste
- 1 tsp olive oil (rub for coating)
Directions
- Preheat air fryer to 190°C (375°F) or oven to 200°C (390°F).
- Rub chicken with yoghurt olive oil, paprika, garlic powder, oregano, salt, and pepper.
- Air fry for 15–18 minutes (or bake in oven 20–25 minutes) until cooked through (internal temp 75°C). Let rest 2 minutes, then shred or slice.
- toast the flatbread in the oven to crips the base up first
- Spread pesto evenly over each flatbread.
- Top each with shredded chicken and mozzarella.
- Bake in oven 3–5 minutes until cheese melts and flatbread crisps slightly.
- Scatter diced tomato, cucumber, red onion, rocket, and parsley over each flatbread. Drizzle lightly with balsamic glaze.
- Serve immediately or wrap for meal prep and eat cold or reheat lightly.
Helpful Tips
Storage
- Fridge: Store assembled flatbreads (without fresh toppings) in an airtight container for up to 2 days. Add fresh vegetables before serving.
- Freezer: Store cooked chicken separately in the freezer for up to 1 month.
Substitutions
- Sauce: Use tzatziki instead of pesto for a creamy, tangy base.
- Cheese: Feta works beautifully if you want more of that classic Greek flavour.
- Protein: Try lamb strips, beef, or even falafel for a vegetarian version.
- Greens: Rocket can be swapped for baby spinach or mixed leaves.
- Flatbread: Pita, Lebanese bread, or naan all make great alternatives.
Serving Suggestions
Watch How to Make It
Related Recipes
30 minutes or less
Bakes & Trays
Chicken
Dinner
Weeknight dinners
Mediterranean